Sundried Tomato & Basil Spaghetti
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Sundried Tomato & Basil Spaghetti

Sundried Tomato & Basil Spaghetti

with Almonds and Parmesan

Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh basil come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things...well, over the top!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes


serving amount

1.5 ounce

Sun-Dried Tomatoes

2 clove


½ ounce


4 ounce

Grape Tomatoes

6 ounce


(Contains Wheat)

1 ounce


(Contains Tree Nuts)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)

Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber8 g
Protein26 g
Cholesterol60 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl
Large Pan



Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop sun-dried tomatoes. Mince or grate garlic. Pick basil leaves from stems; discard stems and roughly chop leaves. Halve grape tomatoes lengthwise; place in a small bowl. Toss with a drizzle of olive oil, salt, and pepper.

Cook Pasta

Once water is boiling, add spaghetti to pot and cook until al dente, 9-11 minutes. Reserve ⅓ cup pasta cooking water (½ cup for 4 servings), then drain.

Toast Almonds

Meanwhile, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan.

Make Sauce

Heat 1 TBSP butter and a drizzle of olive oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in stock concentrate and ⅓ cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low and whisk in cream cheese until fully incorporated.

Finish Pasta

Stir grape tomatoes into sauce and cook until warmed through, 30-60 seconds. Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and half the Parmesan; toss to combine. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in half the basil and season with salt and pepper. Turn off heat.


Divide pasta between bowls. Top with almonds and remaining Parmesan and basil. Serve.

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